Category Archives: Cakes

Pretty Pink Cakes

Anyone care for a slice of cake?

Because I’m having a Cake Stand party next Thursday night at my MOST favorite coffee shop in Austin: Vintage Heart.

From seven until nine on July 19th, I’ll be slicing cake, sipping on a latte, and taking cake orders for the winter and spring seasons. I already have a few of my future brides slated to come and taste cake. While they sample, they’ll also be lucky enough to look at the fabulous invites created by Beetlebum. And here’s a solid piece of news: Beetlebum knows how to design a card! Forget all those over-crowded (and tacky) bridal shows. We’re hosting our very own cake party, and I want you to be there.

And even if you aren’t getting married, you should come.

Because who doesn’t like cake and coffee and pretty pieces of paper? And there are over a thousand other reasons to order a cake.

Maybe for a baby shower? Because God knows enough people are reproducing right now!

Or perhaps for a graduation? I will CERTAINLY be eating cake the day I receive my M.F.A degree.

Maybe for a dinner party? Spend your time shaving radishes or writing name cards.

Or perhaps you just want to share a cake with someone special. I made the button cake above for the sweetest coffee shop owner south of the Mason-Dixon line. You should have seen her smile.

So as you can see, there are a thousand reasons to eat cake.

And here’s another: you’re pretty darn special.

Plus, if you come to my cake party, I will get to meet you. And I love meeting new and old friends. Especially when we can sit together and listen to the sound of milk steaming and coffee seaping through paper filters.

So let me know if you’d like to attend my party (or if you’d like to order a cake). Email me at monet@cakestandbakes.com. I’ll get back to you in less time than it takes to whip up one dozen egg yolks into the best French Meringue you’ve ever had.

And for my readers that live hundreds or thousands of miles from Austin…here is a recipe I often use when baking cakes. This almond vanilla white cake is both strudy and moist. Perfect for eating and stacking.

Vanilla Almond Cake

2 2/3 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups sugar

1/2 cup butter (room temperature)

2 large egg

2 tsps vanilla extract

2 cups buttermilk

2 tsps almond extract

1. Preheat your oven to 350 degrees F. Line and grease two 9-inch cake pans.

2. In a small bowl, whisk together flour, baking soda, baking powder, and salt until well combined.

3. In the bowl of a stand mixer, cream butter and sugar until light and smooth, 4-6 minutes.

4. Add in the egg, almond extract, and vanilla extract and beat until smooth.

5. Add half of flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Mix until well combined.

6. Distribute evenly into cake pans. Bake for 25-35 minutes, or until the cake slightly springs back when touched. Allow to cool completely before frosting.

Monet

Anecdotes and Apple Cores

Why I bake cakes

Why do I make cake? Because of moments like these. Quiet minutes before the start of a celebration, when the world seems ripe for love and laughter. A cake on a cake-stand, elevated above the surface that often holds our daily sustenance, reminds me that there are still sacred moments.

And then I remember the way I felt walking into my grandmother’s kitchen. Beneath a plastic dome, a chocolate cake made with extra helpings of love waited for my arrival. A few hours later, we’d gather around my grandparent’s table and pass each other slices. Our forks would clink against the china, and we’d all smile at Grammy, thankful that she took the time to bless our souls and our mouths.

Like many girls, I went through a period of deprivation. A time I thought I didn’t deserve so many good and happy things. An extra helping of strawberry cake, the love of a gentle man, the sweet morning kisses of a house-cat. I remember those times not in mental images, but as the feeling of a sharp needle pressing into my palm. The pain seems unbearable now, but back then I had learned to live with it.

I make cakes because it takes me to a place of reflection. Where I remember all the good poured into my life and the happy moments we commemorated with a cake on a stand. There is nothing better than talking to a happy couple or a proud parent or a loving spouse or a kind friend. To create something beautiful and lovely, rich and filling, is one way that I forgive myself for neglecting that same, inner part of me.

So make a cake. Or eat a slice. Take a long walk and leave everything (yes, even those ever-present smart-phones) at home. Don’t neglect your body or your soul because the world tells you to live and desire differently than what your true self wants. We all have a compass inside of ourselves that points truer than any other. Find it. Follow where it leads you.

It led me back to my childhood, into the kitchen of my Grammy. I found the place that makes me feel whole.

If you haven’t had the chance, take a moment to visit Cake Stands’ website. You can see a lovely photograph that Ryan took at one of my cake deliveries (the wonders of beveled glass!) And you can like me on Facebook too. I’m throwing a cake party in Austin once I reach 225 likes, which will hopefully happen very very soon.

Oh yes. Please let me know if you’d like a cake. I’d be happy to bake one for you.

Ice Cream Cake

Hard to believe, but I’m flying to Colorado as I type and upload this post. Buying an American Airlines wi-fi pass for 5 dollars was an easy choice, especially when the weekend ahead will allow for very little time on my computer. We’re celebrating our dear friends’ wedding and I’m throwing my sister a baby shower. The birth of Susanne’s fourth child is a much-needed blessing after a long slew of hard news for my family. So this might be the only time for me to confirm cake orders, finish blog posts, and write a few emails to distant friends around the world. But as I’m typing away, checking emails, and updating my facebook account, Ryan is cross-stitching. With a jet engine to his left and a blogging wife to his right, Ryan is pulling hand-dyed thread through small patches of lambswool. Yes, there are many days when I’m thankful for how we balance each other, pull each other out of the virtual world and into tangible reality.

I find I’m happiest when I finish a cake. The planning, the dirty bowls, the sketches in my book, the frosting in my hair, and the heat of the oven finally mean something when I’m able to put that cake on its cake stand. It means even more when I’m able to give that cake to someone I love. Ryan celebrated his 28th birthday on Monday, and because he’s the sweetest man I’ll ever know, I made him his favorite–a chocolate chip cookie dough ice cream cake. Ryan is born in June, but I’m born in December, so an ice-cream cake was never on the top of my list of birthday treats. But for Ryan, an ice cream cake was the perfect way to celebrate his special day. Year after year, his family and I have ordered him one. Starting with this birthday, his 28th, I’ll now be making them.

Because making an ice-cream cake is easy. I promise. And so very easy to customize.

I am particular about my ice cream. I like to buy organic dairy products, which means I have to avoid the big-name brands. A quick trip to my neighborhood co-op provided me with plenty of options though, and I bought one pint of organic vanilla ice cream and then mixed in a few chunks of homemade cookie dough. The sprinkles were a last minute addition, and I’m glad I took the time to press them into the top layer of buttercream. The cake popped, and it tasted amazing too.

I can’t wait to see our friends and family in Colorado. No matter how far you travel or how deep you plant new roots, I don’t think you can ever shake away that feeling of home. My dad will be picking us up in just over an hour, and I can’t wait to hear him talk about his latest tennis match or the lilacs that are blooming in the backyard. And of course, seeing those mountains, the way the sun hits Pikes Peak in the early morning, and the coolness of June air simply can’t be beat. No matter how many breakfast tacos I eat or how long I sit in traffic to get to Whole Foods, Colorado will also be my heart’s truest home.

Ice Cream Cake

2 6-inch layers of cake, any flavor

1 pint organic ice-cream

1 batch buttercream

1. Two days before you plan on serving the ice cream cake, soften the pint of ice-cream until spreadable. Line a 6-inch cake pan with plastic wrap and spread ice cream into pan until smooth. Cover lightly with plastic wrap and place in freezer for at least 2-3 hours or until frozen solid.

2. One day before serving, arrange one layer of cake on cake board or serving dish. Unwrap the frozen ice-cream layer and place on top. Cover with the remaining cake layer. Quickly cover your cake with a coat of buttercream, not worrying about crumbs. Once you’ve applied one thin layer, return to freezer and allow to chill for 15-30 minutes. Remove and cover your cake with another layer of buttercream. You will now be able to cover the crumbs. Frost well, but remember your ice-cream is in danger of melting if it stays out too long. Once you’ve finished frosting the cake, return to freezer for 12-24 hours.

3. Before serving, remove cake and decorate with remaining frosting or sprinkles. Allow to sit at room temperature for 30 minutes to 1.5 hours, depending on how long the cake has been frozen. Cut with a warm knife (dip knife into a glass of hot water).

Monet

Anecdotes and Apple Cores

Chocolate Buttercream

When I relaunched my site, I had every intention to stagger my recipes. One cake-related post followed by a “healthier” concoction. But lately I’ve found my afternoons occupied by cake orders. Cake Stand is growing and leading me into the kitchen more than I had anticipated (which is a huge and exciting blessing). While I do plan on making a batch of agave-sweetened banana muffins this afternoon, I thought these cupcakes were too pretty not to share. I brought a dozen over to a party yesterday afternoon, and smartly kept two at home for Ryan and me to enjoy. Many people wonder how we stay so slim with such an array of sweets on our counters. The answer is that we give most of these cakes away now (but that doesn’t mean we don’t ever enjoy a cupcake or two). A healthy diet revolves around moderation.

But before I go any further, I must fully disclose that I have a serious case of baby lust. Many of my friends are embarking on the parenthood journey, and with my older sister due in August, I’m itching for a little one of our own. I don’t know exactly when this will happen, but it’s on the horizon. I’m seeing a wonderful acupuncturist, eating a lot of avocados and bowls of ice cream, and tabulating lists of boys and girls names.

Because I know so many babies coming into the world and hope to have my own in the near future, I was thrilled when I had the opportunity to visit with Addie Barnett of Diaper Circus. After having her own newborn, Addie realized all the things she wanted in a cloth diaper and set out to make her own. I brought these lovely cupcakes to a Diaper Circus party, and the colorful sprinkles perfectly match the bright and beautiful prints of Addie’s handmade cloth diapers. If you have a little one, or know someone who does, I suggest you visit her site and buy, buy, buy! After sending a few pictures to my sister, Susanne, she sent me back to Addie with an order in hand.

And once you’ve explored her site, I suggest you make a batch of cupcakes with this most thick and luscious chocolate buttercream. While most chocolate cake recipes (yes, even my last chocolate and caramel cake) call for a simple powdered sugar frosting, I make all my wedding cakes with a more traditional buttercream. Egg yolks are used instead of egg whites, which makes this chocolate buttercream rich and creamy, unlike anything you can find at most bakeries or grocery stores. Absent also is the powdered sugar, which means that this chocolate buttercream doesn’t scream sugar. A good thing, especially when you have little ones who might want a bite or two.

Chocolate Buttercream

6 egg yolks

1/2 cup corn syrup (this is NOT high-fructose, so don’t be alarmed)

3/4 cup sugar

4 sticks butter

2 tsp vanilla

1/4 cup cocoa powder

1. Whip the egg yolks in a large bowl with an electric mixer of medium-high speed until slightly thickened and pale yellow, 4 to 6 minutes.

2. Meanwhile (and really, this has to be done concurrently for the recipe to work), bring the sugar and the corn syrup to a boil in a small saucepan over medium heat, stirring occasionally.

3. Then, while the sugar mixture is still hot, turn the mixer to low and slowly pour the the warm sugar syrup into the whipped egg yolks without hitting the sides of the bowl or the beaters (this is the hardest part…don’t worry if it isn’t perfect). Increase the mixer to high and whip the mixture until light and fluffy and the bowl is no longer warm to the touch (8-10 minutes).

4. Reduce the mixer to medium-low and add the cocoa powder, vanilla and salt. Gradually add the butter, one piece at a time, until completely incorporated. Increase the mixer to medium-high and whip until the buttercream is smooth and silky, about two minutes. Use immediately or store. The buttercream can be refrigerated in an airtight container for 3 days. Let the buttercream stand at room temperature for 2 hours before rewhipping.

Monet

Anecdotes and Apple Cores

Chocolate Caramel Cake

Can you ever go wrong with chocolate and caramel? Ever since middle school, where Fridays meant a slice of pizza at lunch and a pack of rolos to get me through Algebra, I’ve found the combination of chocolate and caramel irresistible. As an adult, I don’t buy or eat much candy, but I do satisfy my chocolate and caramel cravings by baking the occasional decadent cake for Ryan and me to share.

This cake came about after I made a HUGE jar of homemade caramel last Wednesday. Here in Austin,we’ve almost reached our candy-making limit. With highs in the 90s, it is almost too hot to stand over a pot of boiling sugar and butter. My advice for my southern readers: make your caramel first thing in the morning. Not only will you be cooler, you can drizzle a little caramel on your pancakes too.

I spread a thin layer of my caramel on a few polenta and honey cookies, but I still had over half a jar left . And is there really a better way to use caramel then as a filling for a cake? I think not.

This cake turned out beautiful and tasted even better than my 8th grade rolos. I like my caramel on the salty side, so I added a healthy pinch of sea salt once bringing it off the burner. The salty caramel contrasted beautifully with the spongy chocolate layers. Because Ryan and I don’t usually eat entire cakes in one setting, we invited a few friends over to help us put a dent in this. We found that one small sliver was more than enough to satisfy any and all dessert cravings.

And that’s what I like about my desserts. They are rich, but satisfying.

If you haven’t had a chance, visit the website for Cake Stand and like me on Facebook. I’m baking two cakes this weekend, and I’d love to share both of them with you! And if you’re looking for a cake in Austin, let me know.

Thick Caramel Sauce

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

2 tablespoons whipping cream

2 teaspoons vanilla

1-2 teaspoons sea salt

1. Atttach a candy thermometer to a heavy saucepan. In saucepan, bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil over medium heat, stirring with a wood spoon.

2. Carefully and slowly stir in whipping cream. Be careful, cream will boil rapidly and can burn.

3. Continue to stir mixture until caramel reaches 238 degrees, the soft-ball stage. This will take anywhere from 5-15 minutes.

4. Remove from heat and add vanilla and salt.

5. Store in a glass jar after the mixture has cooled slightly. If your caramel is too hot, there is the risk of glass breaking.

Note: As caramel cools, it thickens. If you aren’t using caramel right away, you can store for 1-2 weeks in a glass jar. When you’re ready to enjoy your candy creation, spoon out a chunk (yes, it will be that thick), add a dash of cream, and then microwave in 15 second increments until smooth.

Chocolate Cake

*From Ina Garten

Butter, for greasing the pans

1 3/4 cups all purpose flour

2 cups sugar

3/4 cups cocoa powder (Hershey works well)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup full-fat buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

1. Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with the caramel filling. Place the second layer on top, rounded side up, and spread the frosting (recipe follows) evenly on the top and sides of the cake.

Chocolate Frosting

1/2 cup (1 stick) melted butter

1/2 cup cocoa powder

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla

1. Melt butter in microwave or on stove. Stir in cocoa powder until combined. Slowly add powdered sugar, vanilla and milk beating on medium speed until light and fluffy. Add more milk if necessary. (I also added a few spoonfuls of my caramel sauce. Why not?)